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Pork Butt and Beef Clod

DMWDMW Posts: 10,652
Put them on a bit before midnight last night. Using hickory chunks with Royal Oak, running around 230* grid temp roughly. Had to tweak things a couple times overnight. The photo from this morning is almost 7 hours in. When these come off will FTC and put on some baked beans using the recipe from BGE website and then do some stuff jalapenos as well.

My Facebook Page where I document my cooking
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE

Comments

  • SmokeyPittSmokeyPitt Posts: 9,604
    Looking good!  Sounds like that is gonna be one heck of a feast. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Looks awesome...what time should I be there?
    Albion, PA
  • Anxious to hear/see how the clod comes out, have passed by them at Restaurant Depot several times.
    Cherry Hill, NJ
  • DMWDMW Posts: 10,652
    Just took the butt off. The beef is taking longer, bumping the temp up.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • revolver1revolver1 Posts: 372
    Sounds like all is going as anticipated.  Nice cook.  
    Dan, Columbia,Mo.
  • DMWDMW Posts: 10,652
    Beef came off a bit ago. Been too busy prepping pepper, baked beans and veggies to post pics.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • ads75ads75 Posts: 391
    Looks good. Guess I will have to make a trip to Meadow Creek soon.

    Large BGE, Mini BGE
    Morgantown, PA
  • DMW said:
    Beef came off a bit ago. Been too busy prepping pepper, baked beans and veggies to post pics.
    Understandable, hopefully you'll get a few pics along the way.
    Cherry Hill, NJ
  • calikingcaliking Posts: 9,434
    Lookin good!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • DMWDMW Posts: 10,652
    Pics have been taken, on the SD card in the Canon.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • Dyal_SCDyal_SC Posts: 4,575
    Looks good so far!
  • DMWDMW Posts: 10,652
    Turned out great, friends just left and was able to send along a bag of pork and beef with each.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • DMWDMW Posts: 10,652
    Here's some photos, beef is the left in the chaffing table and pork is on the right. Everything shown here was done on the egg. Just realized I never got a good picture of the stuffed jalapeños, you can almost see them hiding behind the beans on the egg.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • DMWDMW Posts: 10,652
    edited October 2013
    @SmokinOutBack The beef clod cooks basically like a pork butt, just seems to need a bit higher temp before it pokes like butta. Worked really well for pulled beef, glad I have more in the freezer for next time. I got a 22lb clod and divided it into 3 pieces.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • jaydub58jaydub58 Posts: 2,103
    Looks like a real feast!     Nice job!
    John in the Willamette Valley of Oregon
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